"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

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Sunday, June 22, 2008

Well, now the deadline for all the wonderful food blog events is coming up. So I am ending my Malvani Food Fest. I will post some more recipes as I get more time.

How about concluding this Malvani Food Fest on a sweet note? How about this Malvani Sheve cha ladoo? Yes, you read that right. It is actually the ladoo made out of yellow, non-spicy sev. Taste wise, it kind of reminds me of hard boondi ladoo. but it's less of a work than making boondis especially if you have yellow sev at home.

Method1. Heat jaggery in a heavy bottomed saucepan on a low flame.2. As the jaggery melts, add ghee & keep stirring.3. Keep a cup with water ready. After about 10 minutes, add a small drop of melted jaggery in the water to check if it forms a hard ball.4. If it does, add sev, switch off the gas.5. Keep stirring so sev is mixed with melted jaggery.6. Using greased hands, roll sev mixture into balls. you may need to do it while sev-jaggery mixture is still warm but not too hot.7. Store in an airtight container.

Note -1. Do not use very thin nylon sev. Use thicker than nylon sev (but not gathiya) variety.2. You can decrease the amount of jaggery per your taste.